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Indian Jackfruit Kofta - Good Old Vegan

Indian Jackfruit Kofta

The best vegan kofta ever.

Picture yourself dunking fluffy naan into pools of creamy, spicy gravy with scrumptious and “meaty” jackfruit kofta balls in it. Do you want that life? You sure do. Time to make some Indian jackfruit kofta.

Kofta is a type of meatball that is usually either made of some kind of meat or cheese. And jackfruit is a tropical fruit that has a texture resembling that of meat. This dish features fried jackfruit kofta balls soaked in a creamy veggie-based gravy (with no coconut milk required!) paired best with fluffy naan.

Indian Jackfruit Kofta

Jackfruit kofta balls soaked in a rich and creamy gravy. It’s THE restaurant-style dish to bring to your family’s table!

Course Dinner

Cuisine Indian-Inspired

Keyword Indian Jackfruit Kofta, Vegan Indian Kofta

Total Time 1 5

Servings

Author Anisha

Ingredients

Kofta

2 500g cans jackfruit
¼ cup all-purpose flour
¼ cup coconut shredded
1.5 tsp red chili powder
2 tsp ground cumin

Curry

¼ cup cashews soaked in boiling water for at least 15 minutes
1.5 red onions chopped
2 tbsp ginger-garlic paste
4 medium tomatoes chopped
1.5 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
1.5 tsp red chili powder
1 tsp kashmiri lal sub ¾ tsp red chili powder
½ tsp turmeric
salt to taste
½ cup plant-based milk or water
1 tsp kasoori methi optional

Instructions

Boil the canned jackfruit for 10 minutes. Then squeeze out the water and blend it with the rest of the ingredients for the kofta. It does not have to be completely smooth.
Form small balls (~ 1 tbsp). Submerge them in 1.5 inches of oil and fry for 7-8 minutes. Flip them once after 3-4 minutes so they brown evenly. (You can bake them for a healthier option, but even though I haven’t tried it, I’m positive that frying will taste better).
Add 2 tbsp avocado oil to a medium or large saucepan.
Add chopped onions and saute until translucent. Add ginger-garlic paste, stirring for a minute or two.
Add tomatoes and cook until the tomato juice evaporates, leaving a thick blob of tomatoes. Meanwhile, mix the ground spices together in a small bowl.
Add ground spices and give them time to release their oils (~ 5-7 minutes). Take the pan off the heat.
Blend the mixture in the saucepan with the cashews, 1/2 cup water, and 1/2 cup thin plant-based milk (or just water).
Pour the creamy mixture back in the pan on medium heat and add more water (1/2-1 cup, according to your liking) to make it thinner. Add salt to taste and kasoori methi. Cook on medium-low heat for 5 minutes.
Serve with rice, naan, or roti. (I highly recommend naan because the gravy texture is perfect for it!)